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Easy Low Carb Burrito Bowl

A quick and delicious low-carb breakfast burrito bowl packed with protein, colorful veggies, and creamy avocado, ready in just 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Main Course
Cuisine: Healthy, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground chicken (or beef, turkey, or plant-based protein)
  • 1 packet taco seasoning (store-bought or homemade)
  • 3 cups cauliflower rice (fresh or frozen)
  • 4 cups romaine lettuce (chopped)
  • 1 large avocado (diced)
  • 1 cup cherry tomatoes (halved)
  • 0.5 cup red onion (finely diced)
  • 1 cup Mexican cheese blend (shredded)
  • 0.25 cup fresh cilantro (chopped)
  • 0.5 cup sugar-free salsa
  • 0.25 cup full-fat sour cream
  • 2 tbsp fresh lime juice
  • 1 whole jalapeño (minced, adjust to taste)

Method
 

Cooking the Meat
  1. Heat a large skillet over medium-high heat. Add the ground chicken, cook for 5-6 minutes until browned.
  2. Drain any excess fat, then mix in the taco seasoning with 2-3 tablespoons of water. Stir constantly for 2 minutes until it’s evenly coated and most of the liquid has evaporated.
  3. Remove from heat and let the meat rest for 5 minutes.
Cooking the Cauliflower Rice
  1. If using frozen cauliflower rice, microwave for 4-5 minutes. For fresh, heat a dry skillet over medium heat and sauté for 3-4 minutes until just tender.
Assembling the Bowl
  1. In serving bowls, layer the chopped romaine first, followed by a scoop of cauliflower rice, the seasoned protein, diced avocado, tomatoes, red onion, cheese, and cilantro.
  2. Top with dollops of sour cream and salsa, sprinkle with minced jalapeño, and finish with a fresh squeeze of lime juice just before serving.

Notes

For best flavor, don't skip the lime juice! It brightens the dish significantly. Store leftovers separately to maintain freshness.